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Recipes
Lemon Brownies
By Peggie
Lemon brownies AKA lemon blondies -super soft bars topped with the most delicious lemon glaze
- for the brownies:
- 1/2 cup salted butter, softened
- 3/4 cup sugar
- zest of 1/2 lemon
- 2 large eggs
- 1 Tablespoon fresh lemon juice
- 3/4 cup flour
- 1/2 teaspoon baking powder
- for the glaze:
- 3/4 cup powdered sugar
- 1 1/2 Tablespoon fresh lemon juice
- zest of 1/2 lemon
Vegan Funfetti Cake
By Peggie
Preheat the oven to 350°F (180°C) and spray 2 8 inch cake pans with non-stick spray and line the bottoms with cir...
- For the Funfetti Cake:
- 2 and 1/2 cups (312g) + 2 Tbsp All Purpose Flour
- 1 and 1/2 cups (300g) White Sugar
- 1 and 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 1 and 1/2 cups (360ml) Soy Milk*
- 1/2 cup (120ml) Canola Oil
- 1 Tbsp White Vinegar
- 3 tsp Vanilla Extract
- 1/2 cup (95g) Rainbow Sprinkles*
- For the Vanilla Buttercream Frosting:
- 4 and 1/2 cups (540g) Powdered Sugar
- 1/2 cup (112g) Vegan Butter
- 3-4 Tbsp Soy Milk
- 2 tsp Vanilla ExtractPink and Green Food Coloring (Optional)
- For Decoration:
- Vegan Sprinkles
Cruzan® Island Breeze
By Peggie
Mix together in a shaker over ice, serve and enjoy!
- 1 part Cruzan® Aged Dark rum 1 part Cruzan® Peach rum
- 2 parts pineapple juice
- 1 part cranberry Juice
Rum Slush
By Peggie
The perfect summertime tropical cocktail! Be careful though, this drink goes down smoothly and will catch you off g...
- 24 ounces grapefruit juice
- 24 ounces pineapple juice
- 1 (12-ounce) can frozen orange juice, thawed
- 1 (12-ounce) can frozen lemonade, thawed
- 1/2 cup granulated sugar
- 6 cups cold water
- 16 ounces white rum
- 7-up or sprite for serving
Blueberry Walnuts Overnight Oats
By Peggie
Mix all the ingredients in a mason jar
- ½ cup of rolled oats
- ½ a cup of coconut milk (or milk of choice)
- ½ cup of frozen blueberries
- 1 teaspoon of chia seeds
- 1 tablespoon of maple syrup
- 1 tablespoon of crushed walnuts
VEGAN CAESAR SALAD WITH CRISPY HOMEMADE CROUTONS
By Peggie
Delicious vegan caesar salad packed with crispy croutons and topped with a creamy vegan caesar dressing
- For the Homemade Croutons:
- 1/2 Loaf Bread (preferably sturdy type of bread, slightly stale)
- 1/4 cup (60ml) Olive Oil (plus more for drizzling)
- 1/4 tsp Salt
- 1/2 tsp Oregano
- 1/2 tsp Dried Basil
- For the Salad:
- 1 Large Head Romaine Lettuce (finely chopped)
- 1 cup Parsley (finely chopped)
- 1/4 cup Vegan Parmesan Cheese
- Vegan Parm:
- 1 cup (150g) Raw Cashews
- 1/4 cup (15g) Nutritional Yeast
- 1/2 tsp Garlic Powder
- 3/4 tsp Sea Salt
- INSTRUCTIONS
- Add the ingredients to the food processor and pulse it on the S blade until it reaches a fine consistency.
- Keep it in a sealable jar in the refrigerator where it will keep for weeks!
- Sprinkle it on pastas, pizzas, casseroles, salads and anywhere else you can possibly think of!
- For the Dressing:
- 1 Batch Vegan Caesar Dressing
- Dressing
- 1 Tbsp Dijon Mustard
- 2 Tbsp Nutritional Yeast
- 1/2 cup Vegan Mayonnaise
- 1 tsp Crushed Garlic
- 2 tsp Capers
- 2 Tbsp Lemon Juice
- 1 Tbsp Soy Sauce*
- 1 Tbsp Maple Syrup
- 1 Tbsp Extra Virgin Olive Oil
- 1/4 tsp White Vinegar
- Add all the ingredients to a measuring jug and blend up with an immersion blender.
- Alternatively add all ingredients to blender jug and blend until smooth.
- Serve as a dressing for a caesar salad or any salad, or as a dip.
ONE POT CREAMY PARMESAN CHICKEN TORTELLINI
By Peggie
Heat the olive oil in a large pan over medium-high heat
- 1 pound boneless skinless chicken breasts or tenders, cut into 1 inch pieces
- 20 ounces of refrigerated tortellini
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 1/2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- salt and pepper to taste
- 2 tablespoons chopped parsley
Guacamole Onion Rings
By Peggie
In a medium mixing bowl, mash avocados with the juice of one lime
- 3 avocados, ripe
- 1 lime
- 1 tomato, diced and drained of excess water
- 1/4 cup cilantro, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp chili powder
- 2 small-medium yellow onions
- Flour
- 2 eggs, beaten
- 2 cups panko bread crumbs
- Oil for frying
Buttermilk-Blueberry Breakfast Cake
By Peggie
1. Preheat the oven to 350ºF
- 1/2 cup unsalted butter, room temperature
- 2 tsp. lemon zest or more — zest from 1 large lemon
- 7/8 cup* + 1 tablespoon sugar**
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 2 cups fresh blueberries
- 1/2 cup buttermilk
- 7/8 cup = 3/4 cup + 2 tablespoons
- This 1 tablespoon is for sprinkling on top
Angel Bites
By Peggie
Cycle 1
- 5 egg whites
- 1 cup Granulated Splenda or equivalent
- 1 1/2 teaspoons vanilla
- 1 pinch salt